A Southern Grace: Cinnamon Plum Cake with Brown Sugar Glaze

Cinnamon Plum Cake with Brown Sugar Glaze


Makes 12 slices

  • 3 plums, each pitted and sliced into 8 wedges
  • 3/4 cup sliced almonds
  • 2 tablespoons all-purpose flour
  • 1/3 cup bown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter, melted
  • 8 tablespoons unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla
  • 1/2 cup buttermilk
  • 2 tablespoons butter, salted or unsalted
  • 3 tablespoons brown sugar
  • 3 tablespoons milk
  • Pinch of salt
  • 1/4 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Spray a 9-inch springform cake pan.
In a small bowl, make the topping by mixing together the sliced almonds, flour, brown sugar, cinnamon, and melted butter, until everything is evenly mixed. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer in a medium bowl, beat the butter and sugar until light and fluffy, about 3 to 5 minutes.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Add to the eggs to the creamed butter one at a time, scraping down the sides of the bowl after each addition.
Add the vanilla extract.
Stir in half of the dry ingredients, then the buttermilk, then the rest of the dry ingredients, mixing just until combined. Do not overmix.
Spread the batter into the prepared cake pan. Place the plums over the top in an even layer, then spread the almond topping over the plums.
Bake until the center just feels set, about 55 minutes to one hour. (A toothpick inserted into the center should come out clean of any cake batter.) If the top is browning too fast, drape a sheet of aluminum foil over the cake pan and finish baking.
Let the cake cool completely then remove the sides of the springform pan.
To make the glaze, mix the butter, brown sugar, milk, and salt in a small saucepan. Bring to a boil, stirring gently.
Reduce the heat and cook at a low boil for 3-5 minutes, until slightly thickened. Remove from heat and add vanilla, then drizzle the glaze over the cake.

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